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This recipe is courtesy of the Junior League of Chicago and their cookbook, "Celebrate Chicago! A Taste of Our Town". These crepes are especially attractive, speckled with basil and tinted with the yellow hue of saffron. Serve warm with fresh ricotta cheese or an olive or artichoke paste.
12 eight-inch crepes or 16 six-inch crepes
Cover saffron threads with a spoonful of hot water in small bowl. Set aside. Combine eggs, milk, 1/2 cup water, salt, butter and flour in blender. Process briefly and scrape down sides. Process for 10 seconds longer. Pour into large bowl. Stir in saffron and basil. Let rest, covered, for 1 hour or longer. Make crepes in crepe pan using manufacturer's directions. To make batter by hand, cover saffron threads with a spoonful of hot water in small bowl. Set aside. Beat eggs lightly in large bowl. Stir in milk, 1/2 cup water, salt and butter or light olive oil. Whisk in flour. Stir just enough to combine ingredients, strain. Stir in saffron and basil. Let rest for 30 minutes. Make crepes in crep pan. Stack crepes to keep warm or prepare in advance, wrap in foil, and store in refrigerator. Reheat, wrapped in foil, in oven.
Variation: Omit the basil and serve filled with sweetened ricotta cheese. Drizzle with a fresh blueberry or strawberry sauce.
This recipe was provided by The Spice House.